New distiller in S. Korea

[Paul1453]

Hello everyone,

I'm a new distiller living in S. Korea. I've got a very simple 10 L pot still, a 3 G milk can reflux still from Milehidistilling, and a 8 G milk can two part tower on order. I've only been distilling for a few months, and am currently unable to distill because we are in the process of moving to Osan AB. I am looking forward to getting some permanent housing and my still back in action soon. I'm glad to find this resource to help me make better product.

[LWTCS]

Hey paul,
Welcome to the forums.

[blanikdog]

G'day Paul. Are you a paraglider pilot?

Oh, and welcome .

Stay Safe

[MuleKicker]

Glad to have ya. Stay safe is right, your in a very volatile part of the world these days.

[Paul1453]

Yes, I'm a Paraglider pilot. Been flying for 5 years now. I got into distilling by making fruit juice wine to share with my paragliding club. Everybody seemed to like the wine, but it varied so much from batch to batch. I became interested in distilling as something nobody else seemed to be into. From my understanding distilling for personal use in Korea is legal again since 1994. Korea has a long history of distilling, but was mostly forgotten while outlawed under Japanese Rule. They use rice and Nuruk (aspergillis fungus) for their traditional wine (Makalli) that looks like milk. I'm learning as I go, getting better results with more knowledge. Happy to have found this resource to help me make better product to share with my friends.

[LWTCS]

We'd be over the moon if you could post a pic of a traditional Korean clay potstill.

If you stumble upon Jae-Hwa Kwon, please send my warmest regards.

Larry

[SuburbanStiller]

South Korea no shit? The love of stillin brings the world together. Welcome!

[Paul1453]

A couple of pics from a web search. When I get a chance I will be sure to visit some Korean distillers and take some pictures. Also I just met some Japanese Sake people so more rice alcohol making methods to explore.

[Bayou-Ruler]

Hello everyone,

I'm a new distiller living in S. Korea. I've got a very simple 10 L pot still, a 3 G milk can reflux still from Milehidistilling, and a 8 G milk can two part tower on order. I've only been distilling for a few months, and am currently unable to distill because we are in the process of moving to Osan AB. I am looking forward to getting some permanent housing and my still back in action soon. I'm glad to find this resource to help me make better product.

Welcome Aboard!

[Kentucky shinner]

welcome to the forum.. its crazy the the people this forum reaches.. Look forward to the pics..
Thanks.
KS

[Paul1453]

I've been here less than a week looking at all the fabulous copper build projects developed and perfected here.

All of a sudden I feel weird about my purchased stills. It's like I've adopted an Asian kid. Sure it looks good, gets good grades, and does everything I ask of it, but I feel I got cheated out of the fun part of making it and the pride of being It's father. Even if I build a copper still and it is not as pretty, doesn't always act right, and doesn't get as good of grades' at least I could say I made it myself.

[rtalbigr]

There ya go Paul. Mine's kinda ugly (absolutely no comparison to some of the beautys on here), but I made it, and it produces some mighty fine sippin' whisky.

Big R

[LWTCS]

Not to worry Paul.
I see more hardware in your future

[Paul1453]

So what kind of hardware do you see in this first time builder's future? A Bok, some type of VM, a Flute, or what? What is the best and easiest project for a novice builder such as myself?

[Friar Tuck]

Being an absolute newbie myself, I shouldn't really say anything here but.. In my opinion you should go for the VM, (relatively) easy to make, easy to handle and it's hard to mess up! I myself is making a VM soon, 60l boiler and 59" column in stainless steel. Need to fix a lieblig and the helix though.

[LWTCS]

Pot head is dead simple and you'll likely need one if you at some point do want to run a VM. Unless you perfer to average protracted run speeds.

Course my point of view is skew'd.

[rad14701]

If you want flavored spirits then a pot still is the way to go... Most reflux columns can also be de-tuned to run in a pot still mode, but not as efficiently as a true pot still... The Bokakob dual slant plate LM column can run as either and several members use it for both neutrals and flavored spirits...

[Paul1453]

l like the looks of the Bokakob. Might be able to accomplish that build with a little assistance.

[Moorea]

Hello, Paul, i´m also new around here.
I have a japanese neighbor that told me her grandma used to do some very good stuff in japan using only rice, she did not remember using any kind of yeast (only savage) and they used the freezing temperature to separate ethanol from water.
Do you have any good recipes using rice ?

Thanks and my best regards

Moorea, from Ilhabela - Brazil

[Paul1453]

Hi Moorea,

Nice to meet you. Moorea like Korea, nice. I'll share my rice recipes with you and the group soon. I'm in temporary housing from my recent move to Osan, but as soon as I get a place I'll get my stuff back up and going ASAP. Got some new and better ideas from HD. I am anxious to get things going again. Store bought booze is expensive, and not as good as what even a novice like me can make.

Best regards,

Paul

[Moorea]

Ok Paul, take your time because its, like fishing, a patience game.

I´ll also check my neighbour to see if she still remember what her grandma´s did for fermenting like, is i believe, they live in a very cold place, and, as she told me, they dont use any kind of commercial yeast.

my regards

Moorea, that looks like like Korea, from Ilhabela - Brazil